8 Fun Thanksgiving Desserts That Will Wow Your Family (and Steal the Show)

By Brandon D / October 2, 2025

Turkey is great and all, but let’s be honest—the real star of Thanksgiving is dessert. The ooey, the gooey, the creamy, the crunchy…it’s the finale everyone secretly saves room for. These 8 fun Thanksgiving desserts are the kind that make people hover by the kitchen, ask for “just one more sliver,” and text you later for the recipe. Bonus: they’re approachable, flexible, and built to travel, because holiday chaos is real.

1. Caramel Apple Slab Pie With Cinnamon-Oat Crumble That Feeds a Crowd

Slab pie is your secret weapon for a big family gathering—same cozy flavors as classic apple pie, but easier to slice and serve. This version gets extra love from a buttery cinnamon-oat crumble and a drizzle of salted caramel that makes everyone go back for seconds. It’s nostalgic, bake-sale pretty, and a total crowd-pleaser.

Ingredients:

• 2 prepared pie crusts (store-bought or homemade), at room temp
• 8 cups apples, peeled and thinly sliced (Granny Smith + Honeycrisp mix)
• 3/4 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 2 tbsp lemon juice
• 1/3 cup all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, cut into small pieces
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour (for crumble)
• 1/2 cup light brown sugar, packed (for crumble)
• 1/2 cup cold unsalted butter, cubed
• 1/4 tsp fine salt (for crumble)
• 1/2 cup jarred salted caramel sauce (plus more for drizzling)

Instructions:

1. Preheat oven to 400°F. Line a rimmed 10×15-inch jelly roll pan with parchment. Press pie crusts together and roll to fit pan, with a slight overhang. Tuck edges to create a rim.
2. In a big bowl, toss apples with sugars, lemon juice, flour, cinnamon, nutmeg, salt, and vanilla. Spread evenly in crust; dot with butter.
3. Make the crumble: combine oats, flour, brown sugar, and salt. Cut in cold butter with a pastry cutter or fingers until it looks like coarse crumbs. Sprinkle over apples.
4. Bake 35–45 minutes until crust is golden and filling is bubbling. If topping browns too fast, tent with foil.
5. Cool 20–30 minutes, then drizzle with warm salted caramel. Slice into squares and serve warm or room temp.

Serve with vanilla ice cream or a dollop of whipped cream. Want a twist? Add a handful of chopped pecans to the crumble or swap half the apples for pears. This reheats like a dream at 300°F for 10–12 minutes.

2. Brown Butter Pumpkin Cheesecake Bars With Gingersnap Crust

Cheesecake feels fancy, bars feel friendly—these are both. The gingersnap crust brings snap and spice, while brown butter adds a toasty, nutty depth that makes pumpkin taste downright luxurious. Bars are easy to slice for a dessert board or to stash for late-night fridge raids.

Ingredients:

• 2 cups gingersnap cookie crumbs
• 6 tbsp unsalted butter, browned and slightly cooled
• 2 tbsp granulated sugar
• 1/4 tsp fine salt
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 3 large eggs
• 1 cup pumpkin purée (not pie filling)
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp fine salt

Instructions:

1. Preheat oven to 325°F. Line a 9×13-inch pan with parchment, leaving overhang.
2. Mix gingersnap crumbs, browned butter, sugar, and salt. Press firmly into pan. Bake 8 minutes; cool slightly.
3. Beat cream cheese with both sugars until smooth. Add eggs one at a time. Beat in pumpkin, sour cream, vanilla, pumpkin spice, and salt until silky.
4. Pour over crust and smooth. Bake 28–35 minutes until just set in the center with a slight jiggle.
5. Cool completely, then chill at least 4 hours (overnight is best). Slice into bars.

Top with cinnamon whipped cream and a sprinkle of crushed gingersnaps. For a swirl effect, reserve 1/2 cup batter, mix with 2 tbsp caramel, dollop over top, and swirl with a knife before baking. They freeze beautifully for up to a month.

3. Maple Pecan Pie Bars With Chocolate Drizzle

Think pecan pie, but with a buttery shortbread base that doesn’t crumble under pressure. Maple syrup adds warmth and depth, while a light dark chocolate drizzle keeps it from being too sweet. These are rich, portable, and perfect for nibbling between board games.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 tsp fine salt
• 3 large eggs
• 3/4 cup pure maple syrup
• 1/2 cup light brown sugar, packed
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp fine salt (filling)
• 2 1/2 cups pecan halves, roughly chopped
• 1/2 cup dark chocolate chips, melted (for drizzle)

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment.
2. Cream butter and sugar. Mix in flour and salt until crumbly. Press into pan. Bake 15 minutes until lightly golden.
3. Whisk eggs, maple syrup, brown sugar, melted butter, vanilla, and salt. Stir in pecans. Pour over hot crust.
4. Bake 22–28 minutes, until set and slightly puffed. Cool completely.
5. Drizzle with melted dark chocolate. Chill 20 minutes to set, then slice.

Add orange zest (1 tsp) to the filling for a bright twist, or swap half the pecans with walnuts for mixed texture. A sprinkle of flaky salt before the chocolate sets makes these dangerously good.

4. Cranberry Orange Upside-Down Cake With Almond Crunch

This stunner is tart, glossy, and downright festive. Fresh cranberries bubble into a jewel-toned orange syrup that caramelizes under a tender almond-scented cake. It’s the perfect dessert if you want something lighter than pie but still holiday-worthy.

Ingredients:

• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1 tbsp orange zest
• 2 tbsp orange juice
• 2 1/2 cups fresh cranberries (or frozen, unthawed)
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar (cake)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup whole milk or buttermilk
• 1/4 cup sliced almonds

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch cake pan and line bottom with parchment.
2. Make the cranberry layer: Melt 1/4 cup butter with 1/2 cup sugar, orange zest, and juice. Pour into pan; scatter cranberries in an even layer.
3. Whisk flours, baking powder, and salt. In another bowl, cream 1/2 cup butter with 3/4 cup sugar until fluffy. Beat in eggs, vanilla, and almond extract.
4. Add dry ingredients alternately with milk, ending with dry. Spread batter over cranberries. Sprinkle sliced almonds on top.
5. Bake 35–45 minutes, until a tester comes out clean. Cool 10 minutes; invert onto a plate. Peel off parchment.

Serve warm with whipped crème fraîche or vanilla yogurt. Want it extra glossy? Brush the top with warm apricot jam. If you’re team less tart, mix in 1/4 cup sugar with the cranberries before layering.

5. Sweet Potato Chocolate Swirl Bread With Toasted Marshmallow Topping

It’s like your favorite sweet potato casserole collided with a rich chocolate loaf, and then someone toasted marshmallows on top. The bread is plush and tender, subtly spiced, with ribbons of dark chocolate swirling through. It’s also incredible for breakfast the next morning—if any survives.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup neutral oil
• 3/4 cup light brown sugar, packed
• 2 large eggs
• 1 cup mashed cooked sweet potato (well mashed)
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips, melted
• 2 cups mini marshmallows

Instructions:

1. Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
2. Whisk flour, baking soda, baking powder, salt, and spices.
3. In another bowl, whisk oil and brown sugar. Add eggs, sweet potato, milk, and vanilla.
4. Fold dry into wet just until combined. Warm chocolate until pourable; swirl it into the batter with 2–3 folds for ribbons.
5. Pour into pan. Bake 45–55 minutes until a tester comes out clean.
6. Top with mini marshmallows, then broil 30–60 seconds until toasted (watch closely!). Cool before slicing.

Swap sweet potato for pumpkin if that’s what you’ve got. Add 1/2 cup chopped pecans for crunch. Pro move: serve warm slices with salted butter or a smear of cream cheese.

6. No-Bake Chai-Spiced Tiramisu Cups With Pumpkin Mascarpone

When the oven is slammed, go no-bake. These dessert cups layer chai-soaked ladyfingers with a silky pumpkin mascarpone cream. They’re elegant, aromatic, and ready ahead of time—aka your sanity saver.

Ingredients:

• 1 1/4 cups strong chai tea, cooled
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 8 oz mascarpone
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 3/4 cup pumpkin purée
• 1 tsp pumpkin pie spice
• 1/8 tsp fine salt
• 1 cup cold heavy cream
• 18–24 ladyfingers (savoiardi)
• Unsweetened cocoa powder and ground cinnamon, for dusting

Instructions:

1. Combine chai, maple syrup, and vanilla in a shallow dish.
2. Beat mascarpone, cream cheese, and powdered sugar until smooth. Mix in pumpkin, spice, and salt.
3. Whip heavy cream to soft peaks; fold into pumpkin mixture to make it light and airy.
4. Dip ladyfingers quickly in chai (1–2 seconds per side). Layer in 8–10 small cups: soaked ladyfingers, pumpkin cream, repeat.
5. Chill at least 4 hours, preferably overnight. Dust with cocoa and cinnamon before serving.

Garnish with crushed biscotti or candied ginger. For a boozy kick, spike the chai with 2 tbsp rum or bourbon. These keep well for 2–3 days, and the flavor only gets better.

7. Salted Honey Cornbread Pudding With Vanilla Bean Whipped Cream

Imagine bread pudding and cornbread had a cozy, custardy baby. It’s sweet, salty, and outrageously comforting—perfect after a savory feast. The salted honey glaze adds glossy richness, while a cloud of vanilla bean whipped cream keeps things light.

Ingredients:

• 6 cups day-old cornbread, cubed (store-bought or homemade)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup honey (plus more for drizzling)
• 2 tsp vanilla extract
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter, melted
• Flaky salt, to finish
• 1 cup cold heavy cream (for topping)
• 2 tbsp powdered sugar (for topping)
• 1/2 tsp vanilla bean paste or vanilla extract (for topping)

Instructions:

1. Preheat oven to 350°F. Butter a 9×13-inch baking dish.
2. Whisk eggs, milk, cream, sugar, honey, vanilla, salt, cinnamon, and nutmeg. Stir in melted butter.
3. Toss cornbread with custard. Let sit 10 minutes to soak.
4. Transfer to dish and bake 35–45 minutes until puffed and golden with a slight wobble.
5. Whip cream with powdered sugar and vanilla to soft peaks.
6. Drizzle warm pudding with extra honey and a pinch of flaky salt. Serve with whipped cream.

Add blueberries or diced pears for fruity pockets, or fold in 1/2 cup chopped toasted pecans. If your cornbread is sweet, dial back the sugar by 2 tablespoons. Leftovers? Reheat with a splash of milk.

8. S’Mores Pumpkin Tart With Pretzel-Graham Crust

Yes, we’re bringing campfire vibes to Thanksgiving. A snappy pretzel-graham crust holds a silky pumpkin filling, and the whole thing gets topped with toasted marshmallow. It’s playful, dramatic, and seriously photogenic.

Ingredients:

• 1 cup graham cracker crumbs
• 1 cup pretzel crumbs (finely crushed)
• 1/4 cup granulated sugar
• 8 tbsp unsalted butter, melted
• 1/4 tsp fine salt
• 1 1/4 cups pumpkin purée
• 3/4 cup heavy cream
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp fine salt (filling)
• 3 cups mini marshmallows (or 1 jar marshmallow crème)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
2. Mix graham crumbs, pretzel crumbs, sugar, melted butter, and salt. Press into pan, going up the sides. Bake 8–10 minutes; cool slightly.
3. Whisk pumpkin, cream, brown sugar, eggs, vanilla, spice, and salt. Pour into crust.
4. Bake 25–30 minutes until just set. Cool to room temp.
5. Top with mini marshmallows and broil 30–60 seconds until toasted, or spread marshmallow crème and toast with a kitchen torch. Chill 20 minutes before slicing.

Finish with shaved dark chocolate or a drizzle of warm ganache. No tart pan? Use a 9-inch pie dish. The pretzel brings that salty snap that makes each bite sing—trust me, it works.

Final Tips For Maximum Dessert Glory

• Make-Ahead Magic: Bars, slab pie, and tiramisu cups can be made a day ahead. Upside-down cake is best same day but still great the next morning.
• Balance the Table: Mix rich (pecan bars, cheesecake) with bright (cranberry cake) so guests can pick their vibe.
• Garnish Game: A dusting of powdered sugar, citrus zest, or flaky salt turns “nice” into “wow.”
• Serve Smart: Offer small plates and tiny forks or knives to cut thin slivers—people love sampling everything.

There you go: 8 fun Thanksgiving desserts that’ll make your table sparkle and your guests very, very happy. Pick one, or go wild and make a few—then watch them disappear while everyone pretends they “don’t usually eat dessert.” You’ve got this. Happy baking!